Quick noodle pan with crisp vegetables

Name: Quick noodle pan with crisp vegetables
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 small onion; 1 red pepper; 500 g green asparagus; 250 g Chinese cabbage; 450 g Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 g Fork spaghetti; 2 TEASPOONS Instant vegetable stock; 1/2 bunch Chives; 2-3 TABLESPOONS Soy sauce

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 small onion
1 red pepper
500 g green asparagus
250 g Chinese cabbage
450 g Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 g Fork spaghetti
2 TEASPOONS Instant vegetable stock
1/2 bunch Chives
2-3 TABLESPOONS Soy sauce

Directions

1
Peel and chop the onion. Clean, wash and cut the bell peppers into strips. Wash asparagus, cut off woody ends. Cut asparagus into thin pieces. Chinese cabbage clean, wash and cut into fine strips.
2
Wash the meat, dab dry and cut into strips. Heat the oil in a large frying pan. Brown the meat in it, season with salt and pepper and take it out. Sauté the onion, asparagus and bell peppers in the frying fat.
3
Add the noodles and 500 ml of water, bring to the boil and stir in the stock. Simmer for 7-8 minutes. Add meat and Chinese cabbage 1 minute before end of cooking time. Wash the chives, dab dry and dip in oil
4
Season the pan with soy sauce and pepper. Sprinkle with chives and serve.